Jean Perrier et Fils Brut NV 750ml

Méthode traditionelle has a controlled denomination of origin. It's made from the Jacquère wine variety. This wine variety is also very good for Champagne, it gives nervous and light wines. The production of carbon dioxyde takes place in the bottle. The temperature is at least of 12 degrees, all year round. The production of carbon dioxyde lasts between one and two months, it's decided so as to have the right pression for a Méthode traditionelle (between 5 and 6 bars) We can obtain this pressure adding yeasts during the bottling. We add between one kilo and one and a half kilo of sugar per HL of wine. After the production of carbon dioxyde, we move the bottles during one week, three times a week so as to help the settling of sedimentation on the neck of the bottles. During the disgorging, these sediments are frozen and rejected of the bottle, then we add "liqueur de dosage" (wine mixed with cane sugar) between eight and ten grammes per litres so as to make the wine softer, rounder and with more body. A very fruity wine with a strong personality. Enjoy it as an aperitif or at the end of the meal.